My question to you: is there ever such a thing as too much chocolate in a cake?
Nope is generally the answer! For those that can’t get enough chocolate and love cake, this dessert will put you into a chocolate overdrive.
Double Chocolate Brownie Fudge Cake.
In fact, there is more than just a double dose of chocolate in double chocolate brownie fudge cake, there are at least five sources of chocolate in this amazing cake.
Trust me, my double chocolate brownie fudge cake is a head-turner and a taste-yearner.
For those who wondered what would happen if you mixed a cake mix with a brownie mix, well double chocolate brownie fudge cake happens!
Now, here’s one more thing you’ll want to know. As far as cakes go, this one is a bundt, but a cake, is a cake, is a cake.
So I call it a double chocolate brownie fudge cake, but it is a double chocolate brownie fudge bundt cake.
Who cares, it’s a chocolate cake laden in chocolate, and that is all that matters!
Are you with me?
Double Chocolate Brownie Fudge Cake is swoon-worthy.
So, here’s how this cake came to be.
One afternoon, I considered making brownies, because I had a few greek yogurts left from my daughter.
I always buy her a bunch, but she goes in and out of eating yogurt phases, so there were a few containers looking at me in the fridge!
However, I was kind of being the lazy version of me and sought out a box mix of brownies, rather than my fabulous from-scratch brownies.
But, there was only one, and I remembered the kids had a midnight brownie mug party and I had forgotten to restock.
Well, I know that one box is never enough to feed my family.
Rather than giving up, I began sifting through my baking shelf and struck upon a double chocolate fudge cake mix.
Just like that the birth of double chocolate brownie fudge cake was born unto the Vento household.
Boxed Ingredients + Double Chocolate Brownie Fudge Cake
Honestly, your lightning in the bottle is right in the above title of this paragraph.
Boxed ingredients make this double chocolate brownie fudge cake and it is divine!
You will be working with both a box mix of brownies and a box mix of a chocolate cake.
Plus, if you are like me, you will want to add other optional ingredients to add more depth to the chocolate.
So, for those that really want to go all-in you can add a cup of strong brewed coffee, that really deepens the flavor of chocolate out
As you might have guessed, I even add in some chocolate bar pieces throughout the chocolate brownie fudge cake mix!
Is making a double chocolate brownie fudge cake simple?
I love my bundt cake pan and you want to grab the one I have!
Now that you know which pan I use, let’s talk about prepping it.
Yep, it is a non-stick spray to it, and I add flour to it as well!
Why? I want to always get a great ROI and not a miserable mess.
Preparing Double chocolate brownie fudge cake
Open each of the cake mixes and toss them into a bowl. Pretty fancy right?
Then you will add in eggs (the yolk and the white, so the whole egg)
For those that want to add depth to the chocolate, you’ll add in up to a 1/2 cup of strong brewed coffee (optional).
If you add in the coffee, you’ll not add as much water (I’ll address this in the recipe card below)
Next, you need to add in your fat here, meaning either oil, yogurt, or butter.
Personally, I am a fan of Greek yogurt and it makes an exceptionally moist cake!
Time for Double chocolate brownie fudge cake?
From start to finish and not the time it takes to clean up the bowl and mixer, about 1 hour.
Yes, that includes the baking, not the cooling though.
Cooling Is Super Important for the Double Chocolate Brownie Fudge Cake
Let me address this really quickly. When you bake a cake, and then remove it from the oven, you’ll not want to over-cool the cake.
So here’s what to do.
Once the cake is removed from the oven, set it to cool off of the oven on a drying rack or wherever you place your hot baking pans.
After 15-20 minutes, it is time to take the cake out of the pan and transfer it to a cooling rack.
If you let that cake sit in the pan longer, chances are it will stick to the pan, and then it will fall apart when you go to take it out of the pan.
I’ve found that a little bit of warmth is better than a completely cooled cake!
Ganache. Thicker or Thinner + Topping the Double Chocolate Brownie Fudge Cake
You will need to decide if you want a thicker or thinner ganache.
The recipe for ganache is super easy to alter, so just figure out if you want it to be thicker or thinner.
- DOUBLE CHOCOLATE BROWNIE FUDGE CAKE BATTER
- 1 Store-bought boxed Fudge Brownie Mix (18.5 oz)
- 1 Store-bought chocolate fudge cake mix (15.5 oz)
- 10 oz of Greek plain yogurt
- 4 eggs
- 1 Cup of Water + 1/4 C Strong brewed coffee (as described in post) or if you don't want coffee than just make this 1 1/2 c of water.
- 2 Full Chocolate Bars broken into pieces (i.e. Hershey's Bar)
- GANACHE BATTER - you'll jump to recipe
- 1 C Heavy Whipping Cream
- 12 Ounces semi sweet morsels (or dark if you wnat more intense flavor)
- Also, recipe and full ingredients in a separate post I will list with a link below
- ADDITIONAL TOPPING (optional but so good)
- Hershey's Chocolate Syrup (a few tablespoons)
- Preheat your oven to 350°F
- Whatever pan you are using (I used a Bundt), nonstick spray and flour it, then set aside.
- Make sure you have broken your chocolate bars into pieces so it is ready to go and set it aside.
- In a large bowl, add ALL of the Double Chocolate Brownie Fudge Cake ingredients together at once.
- Mix to combine but do not overmix.
- Grab your prepared cake pan, add the mix in, making sure it is spread evenly throughout the pan for consistency and even baking.
- Next, take each piece of broken chocolate and bury it as deep as you can all around the cake until you run out of chocolate pieces.
- (You can push the pieces in with a fork if you don't want to put your finger in, but make sure it is pushed n deep and not exposed.)
- Place in preheated oven and bake for between 50-60 minutes, until a toothpick inserted comes out clean. (as ovens vary you'll need to check on it beginning at the 50-minute marker.
- Once the cake is done, remove it from the oven and place it OFF of the oven to cool for 15-20 minutes and no longer.
- After it has cooled up to 20 minutes, have a cooling rack prepared and invert the bundt cake out.
- Allow this to cool for at least 30 minutes or more.
- While this is cooling it is time to prepare the Ganache.
- *Tip >>Heavy whipping cream thins, while the chocolate thickens.*
- If you just want to drizzle this you only need to make it at the above amounts of ingredients. To Coat the entire bundt cake you will need to DOUBLE the recipe
- Once it is cooled add stripes of Hershey's chocolate sauce *optional but yummy.
- Then go ahead and drizzle the ganache or you can fully coat the cake (but remember if you do that you need to double the ganache recipe.
- Enjoy ~ Dana XO
Tip To Know About Ganache
First, get the easy ganache how-to recipe here. Chocolate Ganache.
You've got to work with this one time to understand its properties.
If you want the ganache runnier, just add more heavy cream.
The ratio I have given you is going to be a bit thicker, and I've used it a lot.
Additionally, to make it thicker more chocolate.
You can easily figure out what you are doing once it's made, after all with only 2 ingredients, it's not rocket science!
Amount Per Serving: Calories: 194Total Fat: 14gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 95mgSodium: 114mgCarbohydrates: 13gFiber: 0gSugar: 8gProtein: 5g
nutritional info is inaccurate as ganache is not in the ingredient contents